SURVIVAL OF ANISAKIS LARVAE IN MARINATED HERRING FILLETS

The survival of Anisakis sp. larvae in herring fillets marinated in br ines with different concentrations of salt (NaCl) and acetic acid was examined. Traditional German and Danish procedures for marinating herr ing fillets require a storage time of at least 5 and 6 weeks, respecti vely, for all larvae to be killed. Other concentrations of salt and ac etic acid were also studied. A reduction of the salt content in the wa ter phase of the fish tissue from 9% (w/w) to 4.3% (w/w), while keepin g the concentration of acetic acid constant at 2.6%, increased the sur vival time of the nematodes from at least 35 days to more than 119 day s. Increases in the acetic acid concentration or the addition of potas sium sorbate had little or no effect on the viability of the larvae.